Lemon Raspberry Muffins (Printable Version)

Zesty muffins with fresh raspberries and lemon, ready in 35 minutes. Perfect for breakfast or snacks.

# What You Need:

01 - 2 cups all-purpose flour

02 - 3/4 cup granulated sugar

03 - 2 teaspoons baking powder

04 - 1/2 teaspoon baking soda

05 - 1/4 teaspoon salt

06 - 2 large eggs

07 - 1/2 cup vegetable oil

08 - 1 cup plain yogurt or sour cream

09 - Zest of 1 large lemon

10 - 1/4 cup freshly squeezed lemon juice

11 - 1 teaspoon vanilla extract

12 - 1 1/4 cups fresh raspberries (or frozen, unthawed)

13 - 1 tablespoon all-purpose flour (for tossing raspberries)

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.

02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well blended.

03 - In a separate bowl, whisk eggs, oil, yogurt or sour cream, lemon zest, lemon juice, and vanilla until smooth and combined.

04 - Pour wet ingredients into dry ingredients. Gently fold together until just moistened; do not overmix.

05 - Toss raspberries with 1 tablespoon flour to coat, then gently fold into batter until evenly distributed.

06 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.

07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

01 -

The lemon and raspberry combo hits that perfect sweet tart balance that keeps you reaching for just one more
These muffins stay incredibly moist for days thanks to the yogurt in the batter

02 -

Overmixing is the enemy of tender muffins, stop as soon as you no longer see dry flour
Frozen raspberries work perfectly but never thaw them first or theyll turn your batter pink

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